DIETARY FAT AND CORONARY HEART DISEASE: A REVIEW: 1. DIET IN THE PREVENTION OF CORONARY HEART DISEASE AND SOME PATHOGENETIC ASPECTS

Abstract

Medical Journal of AustraliaVolume 1, Issue 15 p. 575-579 Clinical Review DIETARY FAT AND CORONARY HEART DISEASE: A REVIEW*: 1. DIET IN THE PREVENTION OF CORONARY HEART DISEASE AND SOME PATHOGENETIC ASPECTS First published: 01 April 1974 https://doi.org/10.5694/j.1326-5377.1974.tb50881.xCitations: 12 * The review is presented in three parts. References will be found at the end of Part III. AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinkedInRedditWechat Abstract Position Statement 1. The incidence and toll of coronary heart disease in Australia is so great that every effort should be made to reduce risk factors, including hyperlipidæmia. 2. The risk of developing coronary heart disease is closely related to the degree of hyperlipidæmia. Recently published trials of dietary intervention support the view that the development of coronary heart disease can be reduced by dietary change. 3. Although hyperlipidæmia may result from several causes, including dietary factors, it can be substantially modified by dietary means alone whatever the cause in the majority of hyperlipidæmic subjects. 4. The serum cholesterol level can be reduced by reducing the intake of cholesterol and of saturated fats and of calories in overweight subjects. It is recommended that the total intake of fat should be limited to 30% to 35% of total calories and provide a polyunsaturated/saturated ratio of about 1·5. The total cholesterol intake should be limited to less than 300 mg/day. 5. The approach to hypertriglyceridæmia is reduction in total calories, from both fat and carbohydrate, substitution of polyunsaturated for saturated fat and restriction of alcohol. 6. Dietary modification should be considered for subjects whose serum cholesterol level exceeds 250 mg/100 ml or whose serum triglyceride level exceeds 160 mg/100 ml. Since at least one-third of middle-aged men and women are hyperlipidæmic by these criteria, regular measurement of serum lipids in all adults should be encouraged. The identification of hyperlipidæmic subjects will lead to a rational approach to dietary modification in subjects who are at highest risk. People with lipid levels lower than this may or may not benefit significantly from dietary changes depending, among other things, on the presence of other risk factors. Therefore the final decision as to who should diet will depend on the degree of hyperlipidæmia and the presence of other risk factors. 7. Since the development of atherosclerosis and coronary artery disease occurs over many years and may begin in the first two decades of life, a trend in the national diet away from the present high intake of calories and fat should be encouraged. An important approach to this should be dietary education in the community beginning at school. 8. The modification of the diet as outlined in this review is safe. Citing Literature Volume1, Issue15April 1974Pages 575-579 RelatedInformation